Noodle Soup in a Jar

📝 Ingredients

• 120 g rice vermicelli (60 g per jar)
• 240 g chicken breast (2 small fillets of about 120 g each)
• 2 chicken stock cubes + 900 ml boiling water (450 ml per jar)
• 2 tbsp soy sauce (1 per jar)
• 10 g fresh ginger
• 2 carrots (about 100 g each)
• 150 g Chinese leaf (4 to 5 leaves)
• 2 spring onions
• 2 tsp sesame oil (1 per jar)

🍴 Utensils

• 2 glass jars (1 L each)
• Small saucepan
• Grater
• Kettle
• Microwave

📖 Steps

1. Put the chicken fillets in a small saucepan, cover with cold water and bring to a simmer. Cook for 12 min over a low heat, without letting it boil hard so they stay tender, then drain, leave to cool slightly and shred with a fork.
2. While it cooks, peel and grate the carrots, cut the Chinese leaf into thin 5 mm strips, thinly slice the spring onions including the green parts and finely grate the ginger.
3. Crumble 1 stock cube into the bottom of each 1 L glass jar, then add 1 tbsp soy sauce, 1 tsp sesame oil and half the ginger: this is the soup base.
4. Build up the layers in this order: carrots, Chinese leaf, shredded chicken, then the vermicelli broken in half and the spring onions right at the top. This keeps the vermicelli dry, away from the sauce. Seal and keep in the fridge for up to 3 days.
5. When it's time to eat, take the jar out of the fridge 10 min beforehand: ice-cold glass can crack when boiling water is poured in. Remove the lid completely, as a metal lid or cap must never go in the microwave.
6. Bring the water to the boil and slowly pour about 450 ml into the jar, up to 2 cm from the rim, making sure the vermicelli is well covered. Microwave for 2 min at 800 W without the lid, then take the jar out using a tea towel: it will be very hot.
7. Stir with a fork or chopsticks to dissolve the stock, leave to stand for 2 min so the vermicelli finishes softening, then eat straight from the jar or pour into a large bowl.